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Tuesday, December 30, 2008

Pulled Chicken Chili

Ben and I were going to make dinner last night, but those plans got derailed due to a need to return some Christmas gifts. (Ben ended up with great stuff he would have never bought it was a very successful return.) So tonight I decided that we'd make something, invent a recipe based off of a few others and have a delicious dinner.

This pulled chicken chili is based off of a Chipotle-Black Bean Chili from Cooking Light. I knew that Ben would need some meat in this meal, beans and tomatoes may hold me over, but Ben would be hungry in 10 minutes. So I wanted to add chicken. I love that pulled chicken texture (in my Mom's chicken soup she chunks the chicken in to hearty pulled mouthfuls) and this was what I thought would put this Chili over the top, make it that extra something special. Mouthfuls of chili soaked chicken, juicy and yummy.

Pulled Chicken Chili

1/2 tsp olive oil
2/3 cup diced onions
1 diced bell pepper*
1 tsp chili powder
1/4 tsp cumin
Cayenne pepper, to taste (optional)
1/4 tsp salt
1/4 tsp pepper
2 chicken breasts, boneless skinless
3 tbs chipotle salsa
1 14 oz can diced tomatoes, with the liquid
1/2 cup chicken broth OR water
1 15 oz can black beans, drained
1 4.5 oz can diced green chilies, drained
Cilantro, to taste

*We used a yellow bell pepper, any color you prefer will work.

In a medium sized pot, heat the oil and add in the diced onion. Let cook until translucent. Add the bell pepper, chili powder, cumin, salsa, and tomatoes. Bring this mixture to a boil (if you want your chili extra spicy like I do add the cayenne pepper in with the other spices.)

Meanwhile, salt and pepper the chicken breasts. Place the chicken in the pot with the tomato mixture and let simmer for 15 minutes or until chicken is cooked through. The liquid in the pot should cover the chicken. If it does not, you then need to add the chicken broth or water. This is so that the chicken cooks evenly in the liquid. The amount will depend on what size pot you use and how thick your chicken breasts are. We used about 1/2 a cup. Let simmer uncovered.

Remove the chicken from the pot and shred with two forks. Add the beans, green chiles and the chicken back in. Bring back up to a boil, then reduce to a simmer for about 10 minutes. Right before serving, toss in a bit of chopped cilantro. Stir to combine and then ladle into bowls.

You can serve the chili on top of some white rice or sprinkle some cheddar cheese on top. Plain's good too!

Ben and I both went back for seconds. This is a must make. So good!

Wednesday, December 24, 2008

Chocolate Peppermint Bark

Almost every other day I search through all of my favorite blogs to read the new posts that everyone has put up. Last week I saw this post for Chocolate Peppermint Bark and really wanted to try it. I was not sure when I would fit it in, considering I have all my cookies for Christmas and Hanukkah ready to go. I love bringing something to the celebrations I go to, however I don't like overwhelming people, bring too much. I thought that it would be OK if I made a batch and spread it out. I gave some to my roommate to bring home to her family, and I'm bringing some over tonight to Christmas Eve at Ben's house, so I think everyone will appreciate it.

This recipe was very easy to make and tasted good. What could go wrong with white chocolate, semi-sweet chocolate and peppermint? It's a nice little treat that any chocolate lover will enjoy.

The one thing that I would do next time I make this is either use a bigger tray to let the chocolate set or use less chocolate. Mine came out very thick and I think it would just be better a bit thinner. Other than that no complaints.

Chocolate Peppermint Bark

3 12 oz packages white chocolate chips
3 12 oz packages semi-sweet chocolate chips
30 starlight peppermints

First unwrap the peppermints and place them in a zip lock bag. Crush with a rolling pin until they are small chunks.

The original recipe has you melting chocolate over a double boiler, I just popped both bowls in the microwave for about 2 minutes for this quantity of chocolate. I made sure to melt it just until the chips look gooey then I stirred the chocolates until they were smooth.

Blog on a wax paper lined cookie sheet mine was 11 x 15. Swirl with a knife until you get your desired look of the chocolate. Sprinkle the chocolate with the peppermint and let it cool at room temperature. Mine took about an hour and a half to harden. I cut the bark into pieces with a knife and placed it in cellophane bags to pass out.

Easy, good and pretty. Perfect holiday treat.

Thursday, December 18, 2008

Roasted Vegetable Quinoa and Chicken

So I wanted to try Quinoa, and I've wanted to try it for a while, but I was told all the healthy benefits of eating it and decided it was time. I looked up a few different recipes online and figured out that roasting some vegetables and mixing it with the quinoa would be the best first try of the grain. (Technically it is not a grain and is from the spinach/swiss chard family.)


1 cup quinoa
2 cups water
1 tsp olive oil
salt and pepper to taste
1/2 onion
1/2 yellow pepper
1/2 orange pepper
6 or 7 small tomatoes, cut in half

First you need to rinse the quinoa, just by soaking it in water for a little. Bring the water to a boil in a small sauce pan, add the quinoa and leave it uncovered for 15 minutes or until all the water is absorbed. While the quinoa is cooking place the vegetables (skin side up) on a greased pan under the broiler. It will take 5-10 minutes until the vegetable start to brown, take them out and chop into about 1 inch pieces. Our tomatoes had to come out before the rest of the vegetables, but just watch them. Once the quinoa is cooked add the veggies, salt, pepper and olive oil. Stir until combined and plate.

We ate this with just some sauteed chicken breasts with salt, pepper, chyanne pepper and oregano.

Quinoa is good. The texture was very interesting a little crunchy but creamy too, there was not a lot of taste to the quinoa, but the roasted vegetables and the chicken defiantly made it a good meal. Would I make it again, yes. Would I find a recipe to incorporate more flavors, yes. With all the health benefits it's kind of hard to argue with eating just have to bump up the flavors of the other things you are pairing this with.

Monday, December 15, 2008

Holiday Trays, Bags, Boxes & Tins

Finally it's that time of year. I can hand out my cookies to my co-workers and family. I spend the majority of Sunday stacking, packing and organizing cookies to be mail, dropped off and given away. It was a lot of hard work but everything came out great. These cookies have all had been made previously and frozen to keep them good.

The cookie "trees" as my co-workers call them were bagged and tied up with a bow and a card and left on their desks this morning. Each held 11 different kinds of cookies. Everyone loved them. If you want to try to do these on a smaller scale, pick 3 or 4 different kinds of cookies and make a lot of each. It's a great way to show your appreciation of the people you spend about 8 hours a day 5 days a week with.

Don't forget the other office. I packed up and shipped off a box of cookies to our St. Cloud office so they could participate in the holiday cheer.

The next thing that got packed up (and put back in the freezer for next week) was a tin of cookies for Ben's family on Christmas Eve and two trays of cookies.

Each tray will be going to each side of Ben's family, a Christmas tray for his mom's side and a Hanukkah tray for his dad's.

Everything came out great and I gave the extra cookies to my roommate and her boyfriend and a few were left over thankfully to give to the boys for Sunday football. It was hard work but I can't explain how good it makes me feel inside to do this, I can't wait until next year. I'll plan to do it bigger and better.

I love doing this every year, and hope someday that I start taking orders and have my own bakery so I can make cookies and make people smile all year round. :)

Sunday, December 14, 2008

Spicy Chicken Soup

Ben and I made our first dinner at my new apartment. It was spicy, yummy and quick. A perfect mid-week dinner.

To figure out what we wanted Ben and I listed the things that we were craving. I said I wanted spicy, Ben said soup, I asked chicken? and Ben agreed. I then searched for something that would match our key words on Cooking Light's website. Low and behold we found Spicy Chicken Soup!

Spicy Chicken Soup

3 Tbsp chipotle salsa with adobo sauce
1 tsp olive oil
1 green bell pepper, chopped
1 medium to small onion, chopped
1 jalapeno without seeds, diced
1 tsp ground cumin
2 cups cooked chicken breast strips
2 (14 1/2-ounce) cans fat-free, chicken broth
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
1 can whole-kernel corn with sweet peppers, drained

Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, jalapeno, and cumin; saute 4 minutes or until the vegetables are soft. Stir in salsa, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

We grated some reduced fat cheddar cheese over the top, with some crackers on the side it was a fabulous dinner. This recipe makes 4 servings of 2 cups.

So this dinner takes about 15 minutes to put together but tastes like it simmered all day, the flavors are so good and spicy. This soup warmed us up on a chilly fall night. (The cooking light nutrition facts are about 350 calories, 11 grams fat, and 40 grams protein.) Ben reheated the extra for lunch and it was just as good the second time around.

Saturday, December 13, 2008


Ok, one last cookie for the co-workers. This is it because I will be putting together the bags tomorrow. I decided to go with the tried and true Snickerdoodle.

Most of the recipes for Snickerdoodles that I have ever made have cream of tartar as one of the leavening agents, having just moved into my new apartment I have not yet fully stocked my cabinets. I decided to do a little searching to see if a recipe existed without cream of tartar. I feel upon one from Food Network that seemed great. It used corn syrup, which I do have so it was perfect.

Warning with this recipe, it says that it makes 35 to 40, however I got over 50 cookies so I would next time half the recipe unless you need to feed a lot of people.



3 tablespoons sugar
1/2 teaspoon cinnamon


3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

Stir together the dry ingredients and set aside.

In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs one at a time, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on a sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

I liked these better than regular snickerdoodles with cream of tartar, it was the addition of the corn syrup, I think. Everyone will love them!

Friday, December 12, 2008

Ultimate Triple Chocolate Cookies

I found this recipe on a few different blogs, and thought that this would be the icing on the cake for my holiday cookie bags that I will be giving out to my co-workers. I did change it a but here is the original recipe from Ghirardelli.

Each new apartment and place that I live I have to get used to the oven and this new oven is hot! I've lightly burned some bottoms of a few different cookies, but just like the new noises, the heat system and the water pressure every oven is different and it takes trial and error. A few of these cookies went in the trash, but I think my oven is about 25 degrees hot. I will list all the recipes at the original temperature that is listed on the recipe and not what I'm personally baking these cookies at. The other huge issue I have is that growing up we had a gas cook tops and electric ovens, so that's obviously what I'm used to. I really hate electric cook tops and gas ovens but until I get to build my own kitchen I'm suck with whatever my landlord wants.

These (besides the oven temperature issue) came out great. They look wonderful, yummy and so chocolaty.

Ultimate Triple Chocolate Cookies

11 1/2 ounce Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
12 ounce Semi-Sweet Chocolate Chips
1/2 cup chopped walnuts
1/2 cup White Chocolate Chips

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir into chocolate mixture.

In small bowl, stir together flour and baking powder; fold into the chocolate mixture. Gently mix in semi-sweet chocolate chips, white chips and walnuts. Place bowl in the refigerator for an hour to harden the dough before baking. (The original recipe calls for forming it into logs and then slicing, however the dough was way too wet to roll into logs. I would suggest just cooling it down in the bowl and then dropping the cookies instead of slicing them.) Heat oven to 375°F.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

Everyone will love them, they are intensely chocolaty and rich but so good!

Monday, December 8, 2008

M&M Cookies

I'm coming up to an end of Holiday cookies (hopefully) I think I will be handing out my cookie bags to my co-workers next week and this is one of the last cookies that they will receive. Don't worry though I have Hannukah and Christmas cookie baskets that will need to be ready in the week after next, so don't worry there will be more recipes from me.

Last year I included an M&M cookie and I wanted to again this year, I think it's because when I was little I used to love getting these from the bakery. It was my favorite. I would eat the cookie around the M&M and save the M&M bites for last. The M&M cookies that I remember were more like sugar cookies, dense and a little hard. These did not come out that way, they were more like chocolate chip cookies but with M&Ms. They were good, just not exactly what I wanted, so I'm still on the look out for my perfect M&M cookie. I got the recipe from a fellow Blogger.

M&M Cookies

1 cup packed dark brown sugar
1/2 cup white sugar
1 cup unsalted butter, at room temperature
2 eggs
1 1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M&Ms

In a bowl with an electric mixer cream butter and sugar, then add eggs one at a time. Add in the vanilla and then the dry ingredients until smooth. Pour in 3/4 cup M&Ms.

Scoop onto cookie sheets and bake for 9 to 11 minutes at 350 degrees. Once scooped press a few M&Ms into the tops of the cookies. Bake and enjoy!

Saturday, December 6, 2008

Chocolate Sugar Cookies

I make cookie bags for my co-workers for the holidays, last year they loved them and this year I tried to find new recipes to impress them. I found this one, it was so simple to make and is a good basic cookie, nothing mind shattering, but good and simple and sometimes that is just perfect.

Chocolate Sugar Cookies

1 1/4 cups all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups granulated sugar
10 Tbsp unsalted butter, room temperature
1 egg

Preheat your oven to 375 degrees.

In an electric mixer mix the flour cocoa, baking soda, baking powder, salt and sugar. While on a low speed add the butter and the egg, continue mixing until dough comes together in a ball.

Scoop (I used a large ice cream scoop) and place on the baking sheets about 2 inches a part, these will spread. With slightly moist hands flatten the tops of the dough. Bake for about 9-14 minutes (depending on size of cookies) your cookies should just start to be firming when you want to take them out.

Take off your baking sheet and place on a cooling rack.

This recipe is a great chocolate base cookie, would be fabulous as a ice cream sandwich cookie, or dusted with powdered sugar to make them sparkle. I can't wait to include these in the cookie trees this year.

Friday, December 5, 2008

Pumpkin Pie Fudge

Thanksgiving II is tomorrow, and I made candy. Thanksgiving II was created by Ben's roommate and his friends, it's the thanksgiving with your friends: laughing, eating and drinking. A pot luck of everything and anything, your ticket in is bringing something homemade.

I'm excited, and I know Ben is really excited about Thanksgiving II (Thanksgiving is his favorite holiday because of the good food) so a second day of gluttony I bet will be Ben's second favorite holiday.

I found this recipe all over the internet, different blogs had slightly different ingredients, however I went with this one from a blog that I frequently go to. The verdict so far is "amazing and really good" one even from someone who doesn't like pumpkin or sweets that much. So I'm excited to give these as part of the pot luck and share in the joy of Thanksgiving II.

Oh one more note, I moved and this is the first thing I made in my new kitchen. YAY!

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 generous cup canned pumpkin
2 Tbsp light corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow cream (fluff)
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees. I did not have or own a candy thermometer so I looked at other recipes for similar fudge and it said that this stage should take 12-20 minutes. I went about 15 and the texture seemed correct.

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool cut fudge into squares. Fudge will last a week or two in an air tight container, but I know this will not last past tomorrow night.

It's a keeper. :)

Saturday, November 29, 2008

Salt and Pepper Cocoa Shortbread Cookies

I convinced my mom to buy a used edition of Baking: From my Home to Yours by Dorie Greenspan. I've seen so many blog posts about Tuesdays with Dorie, and wondered about some of the recipes that were picked. I'm always drawn to the more unusual recipes and flavors. I'm not sure why but I decide that my first venture into this cook book would be to make Salt and Pepper Cocoa Shortbreads. Then we would really know, if these came out yummy well then this cook book was probably a good investment.

Salt and Pepper Cocoa Shortbread Cookies

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 sticks unsalted butter, at room temperature
2/3 cup confectioners sugar
1 large egg yolk
1/2 tsp fine sea salt
1/4 tsp ground pepper
1 tsp vanilla extract

Mix the flour and cocoa together in a bowl and set aside. With an electric mixer beat the butter until smooth and add in the sugar, continue to beat until they incorporate. Add the yolk, salt, pepper and vanilla, beat until smooth. Add the flour and cocoa mixture in a few separate additions. Mix until combined.

Turn the dough out onto your workspace and divide the dough in half. You want to roll 2 six inch logs, wrap in plastic wrap and place in the refrigerator for 4 hours.

Once the dough has chilled cut the logs into 1/2 inch rounds (you will end up with 24 cookies) bake for 12-15 minutes in a 350 degree until firm. Let them cool a minute on the hot trays before moving to cooling racks.

My dad the official taster here said that he could not taste the pepper in the cookies, he was guessing all over the place, asking if they were brownie cookies, then telling me there was a flavor he could not identify, he ended thinking it was a different kind of chocolate that I used. So in the end they're good, and people will like them. Unusual in name only and the flavors blend to make them a nice chocolate shortbread. Maybe the intent of both the salt and pepper as in many cooking dishes are just to enhance the flavors already there and not make a salt or pepper statement in the cookie.

In the end I can't wait to make another recipe from this cook book. It was a good buy.

Friday, November 28, 2008

Danish Butter Cookies

Yum. These smell and taste so good. They remind me of Pepperidge Farm Chessmen Cookies, which I used to eat by the container because I loved them so much. These sparkle with the sugar on top and are perfect for holiday cookies. They are buttery and sugary and just really good. I found them in Gourmet December 2008 magazine.

Danish Butter Cookies

4 cups all-purpose flour
1 tsp baking soda
4 sticks unsalted butter, at room temperature
3/4 cups granulated sugar
1 large egg beaten
1/2 cup sugar in the raw

I halved the recipe (above is the original) and I got 45 cookies, so unless you are making enough cookies for an army I would recommend halving the recipe and getting a more manageable amount of cookies. As is Gourmet says the recipe will make 9 dozen!

Mix flour and baking soda together in a bowl. Meanwhile beat butter with an electric mixer until light and fluffy. Add the sugar then the flour mixture until combined.

(If you are doing the full 9 dozen cookies) you should split the dough in half and roll out two separate 15 by 10 rectangles. Place the ball of dough between two pieces of plastic wrap and roll out using a rolling pin (I rolled out one.) Place on a baking sheet and put in the refrigerator for about 30 minutes. Once the dough has chilled preheat your oven to 325 degrees and cut the dough into 2 by 1 1/2 inch squares. I used a ruler it just makes the process a lot easier. Reroll out the scraps. These do not spread a lot so you can fit about 8 on a tray at a time.

Brush each cookie with the egg and then sprinkle the tops with the coarse sugar. Bake for 10-15 minutes just until the tops start to get golden from the sugar. Let cool on the trays for a minute before removing to cooling racks.

Serve or pack up to freeze and bring to your holiday festivities.

Monday, November 24, 2008

Cinnamon Bun Cookies

I was really excited about this recipe, thought it would take the place of boring old snicker doodles in my holiday baskets. This first attempt did not work out how I imagined. I will be making these again and I will note the changes that I'm planning to make for next time. Everyone loved the flavor of the cookie, and I loved the idea of it, that's why I'm planning to give this one a second shot.

I found other cinnamon bun type cookies but a lot of them had an icing on them. Since I freeze my cookies usually to use later icing does not stay very well frozen. You can always freeze the base cookie and ice them when you want to serve them. I found this recipe from Bake or Break, it seemed great. You do need to make these a day a head and refrigerate the dough, so before you read this and get your hopes up for bringing them into work tomorrow you'll need that extra day.

Cinnamon Bun Cookies


1 1/4 cups sugar
3/4 cup unsalted butter at room temperature
1 egg
1 tsp vanilla
1 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt

4 tbsp sugar
2 tbsp chopped pecans
2 tsp cinnamon

Beat the sugar and butter until creamy with an electric mixer. Add the egg and vanilla. In a separate bowl combine the flour baking soda and salt. Gradually add the flour mixture to the butter mixture. Form into a ball, cover with plastic wrap and refrigerate for an hour.

The recipe originally says to roll the dough out on a floured surface into an 18 by 10 rectangle. Next time I do this I'm going to split the dough in half and roll each out until they are about 1/8 inch thick (I'm not sure of the dimensions, you want to make sure its not too thin, but you want it to be a rectangle.) This was because when I made these they spread really thin and a lot bigger than I wanted. So next time if I make them smaller to begin with and roll them a lot tighter they may not spread so much.

Mix the filling ingredients in a small bowl. Sprinkle over the dough and press into the dough. Roll beginning with the long side. Roll tightly. Place the seam side down on plastic wrap, cover and refrigerate over night. In the morning cut into 1/2 inch slices and cook in a 350 degree oven for 9 minutes. Let them sit a minute on the hot pan before transferring to a wire rack to cool.

So my warnings are in there, they might come out big, thin and delicate, but they will be yummy and people will enjoy them. And with my changes I think that these could be a perfect cookie.

Good luck. :)

Wednesday, November 19, 2008

Thai Fish and Noodle Soup

Tuesday night dinners with Ben has become a bit of a substitute for Ben's Poker night with the boys, and I love it (saves him money and gets me a yummy dinner.) I usually look around blogs and Cooking Light to find a recipe that looks good to us. For some reason I've been trying to make a lot of fish on these Tuesday dinners. I saw Thai Fish and Noodle Soup and instantly sent the link to Ben. He was very excited about it and said "yummmm." That was it, we were making Thai Fish and Noodle Soup. I thought the recipe would be so good because it had all the flavors that Ben and I love but instead of a Spanish or Mexican flavoring it was Thai influenced. We love jalapenos, spinach, lime, asparagus and rice. This soup had all that and more.

But...there was something missing. Ben said he wanted a sauce on the noodles which I kind of agreed with, there was not a lot of soup in this soup and since it is made with water it's really thin with not a lot of flavor. It needed that little extra punch of something, I'm not sure what. But it was good for what it was and very filling. I don't know if I would make it again...I want to be clear it was good, just not great it just needed something more to make it great.

Thai Fish and Noodle Soup

1/4 lbs uncooked pad thai rice noodles
4 cups water
3 tbsp fresh lime juice
2 tbsp diced jalapeno
2 tbsp thin sliced lemon grass
2 tbsp fish sauce
2 tbsp minced fresh ginger
1/2 tsp salt
6 cups sliced mushrooms
2 cups julienne red pepper
1 cup asparagus cut into 1 inch slices
1 cup julienne carrot
4 (4 oz) fillets halibut (we used cod since halibut is out of season)
1/8 tsp salt
1/8 tsp pepper
10 cups chopped spinach
1 1/2 cups thin sliced green onions
1/4 cup chopped cilantro

Preheat your broiler and prep you fish, wash and dry the fish spray your pan with Pam and then place the fish on the pan and coat with 1/8 tsps of salt and pepper.

Place the noodles in a bowl and cover with warm water for 3 minutes and drain.

Meanwhile in a medium sauce pan heat the water through the salt in the above ingredients and bring to a boil. Add in the noodles, mushrooms, red pepper, asparagus and carrot, bring back to a boil then let simmer for 7 minutes.

Put the fish in the oven to cook, will take 6 to 7 minutes depending on thickness of fish, it will turn white and flake easily when cooked through.

Stir in spinach, green onion and cilantro into soup, let cook for a minute until the spinach wilts. Ladle and serve one fillet over a cup of soup.

This will make 4 servings (2 cups of soup and 1 fillet per serving.) Ben and I halved the recipe so that it would be enough for just the two of us. We could not finish the soup. There was a lot and the whole dinner was very filling.

We followed the cooking light recipe, we usually make some changes and we did have to use a different kind of fish but for the most part since we are not familiar with Thai cooking and did not want to make changes that would hurt the flavors in the recipe.

Cooking light had the nutrition facts as 338 calories, 4 grams of fat and 32.7 grams of protein. So a great meal all around. I served the soup with a few rolls (I know they're not Thai inspired but there was nothing in whole foods that I thought would work to keep in the Thai theme.) Both Ben and I like to dip our bread in the soup.

This meal defiantly warmed our bellies on a cold Tuesday night.

Tuesday, November 18, 2008


I've made this recipe from Smitten Kitchen before. It's so easy that there is no reason not to make these fast yummy blondies for any occasion, special or not. It's one bowl, one measuring cup, and a whisk (well you need a teaspoon measure and a pan to cook them in) but that is nothing when considering to bake something. They come together in 5 minutes and you can add in whatever kind of chips, nuts or flavoring that you enjoy. That means that you could make these 5 different ways and have 5 different blondies to give out.


1 sick of butter
1 cup dark brown sugar
1 egg
1 tsp vanilla extract
pinch of salt
1 cup flour
3/4 cup chocolate chips
1/2 cup peanut butter chips

In a medium sized bowl melt the butter and whisk in the sugar, once combined add the vanilla and the egg. Stir until homogeneous. Slowly stir in the flour. Once all combined add in your chips, nuts, dried fruit or whatever else you would like to add.

Pour into a greased pan, and place in a 350 degree oven for 20 to 25 minutes. Let cool for at least an hour before cutting. And serve or freeze.

My only recommendation would be not to add more than one and a half cups of the extras you put in. You do need some dough to keep these brownies and not candy.

Love them, a perfectly yummy and easy recipe to keep in your arsenal.